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Starting off with a strong smoky taste, this Papua New Guinea dark chocolate exhibits a creamier, rounder character as it explores the palate, displaying hints of cherry and prune and an explicit cappuccino-like finish.

Aromatically a bit more outspoken, this slightly rosy chocolate with cocoa from Arriba in Ecuador has a palate defined by vanilla and cherry with a persistent aftertaste of butterscotch and caramel.

One of our most versatile and oldest recipes, this delicate creamy white chocolate offers a tantalizing sweet and milky taste for a luxurious eating experience.

A marriage of roasted flavours and sweetness, added with a tinge of bitterness and astringency. This unassuming dark chocolate finishes with a well-rounded cocoa taste.

Ruby chocolate, a true gift from mother nature, is now available in an Ice Cream Coating.  Its fresh and tangy flavor delivers a new taste experience that consumers will love, with the novel ice cream coating crack of texture. 
Ruby provides new pairing horizons for the ice cream market and new tasting experiences in ice cream consumption.

White chocolate with only Swiss made milk and sugar, perfect for molding, enrobing and making hollow figures.

A medium sweet milk chocolate with pronounced buttery flavours, yet smooth and creamy on the palate.

This dark chocolate with cocoa from Mexico has a rich flavor intensity with herbal and fruity impressions. To soften its masculinity we

Papua New Guinea Milk chocolates is a suave and creamy milk chocolate with strong fruity notes and delightful impressions of almond biscuit, coconut milk and amaretto. Very balanced and pleasing on the tongue.

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

A “dark” version of milk chocolate, with mild sweetness and a subtle creamy and milky profile that accentuates the intense cocoa notes.

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity.